Quick Black Bean Soup

Name: Quick Black Bean Soup
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 medium white onion, diced; 1 large carrot, diced; 1 small red bell pepper, diced; 5 cloves garlic, minced; 1 tablespoon ground cumin; 1 teaspoon each: chili powder, chipotle powder; 2 cups vegetable broth; 4 (15-ounce) cans black beans, rinsed and drained; 1 (15-ounce) can fire-roasted diced tomatoes; 1 lime; toppings: chopped cilantro, crumbled cotija (or shredded cheddar) cheese, diced avocado, diced red onion

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This quick black bean soup recipe is full of flavor and protein and comes together in less than 30 minutes!

Black Bean Soup

The new year is off to a snowy start here in Kansas City with an epic blizzard that has kept us snowed in for the past two days — perfect soup weather! ♡

Yesterday, I whipped up this easy black bean soup recipe that I’ve turned to dozens of times over the years. It’s one of those easy-to-improvise, pantry-friendly, surprisingly-flavorful recipes that always hits the spot. Just grab some canned beans, chop up and sauté whatever veggies are currently in the crisper drawer, simmer everything together in a flavorful broth seasoned with garlic, spices and fresh lime juice. Then pile on your favorite toppings and enjoy!

With less than 5 minutes of prep and a cook time under 30 minutes, this naturally gluten-free and vegan soup is as easy as it is satisfying. The perfect choice for a snow day or anytime you’re craving a hearty, feel-good, protein-packed soup. Let’s make a batch!

Black Bean Soup Ingredients

Here are a few quick notes about the black bean soup ingredients that you will need to make this recipe:

Black beans: Creamy and black beans are the star of this soup, providing a hearty source of protein. I recommend using canned black beans to keep things easy — just be sure to rinse and drain them before adding to the soup.
Tomatoes: Fire-roasted diced tomatoes add smoky, tangy flavor to this soup, but feel free to use regular diced tomatoes if they are what you have on hand.
Veggies: We’ll use a sweet and savory mix of diced onion, carrot and red bell pepper to serve as our hearty veggie base for the soup.
Seasonings: A simple mix of minced fresh garlic, ground cumin, chili powder and chipotle powder season the broth with layers of rich, earthy flavors. Please note that chipotle powder is spicier than chili powder, so adjust to taste if you prefer less heat.
Vegetable broth: Veggie broth adds an extra layer of savory flavor to the broth to tie together the flavors of the spices.
Lime: A generous squeeze of tangy lime juice brightens up each bite and balances out the earthy flavors of the spices. I recommend serving each bowl with extra lime wedges too so that each person can adjust the tanginess to their liking.
Toppings: The more, the merrier! I recommend piling on at least a few of the following topping options: chopped cilantro, crumbled cotija (or shredded cheddar) cheese, diced avocado and/or diced red onion.

Recipe Variations

Here are a few different twists you’re welcome to try with this black bean soup recipe:

Add greens: Stir some spinach, chopped kale or collard greens into the soup just before serving.
Add veggies: Sauté chopped butternut squash, cauliflower, corn, eggplant, mushrooms, parsnips, poblanos, sweet potatoes, or zucchini along with the other veggies.
Add whole grains: Add cooked quinoa, lentil or farro to the soup. (Or you can add extra broth/seasonings and cook the grains directly in the soup.)
Make it spicier/milder: Sauté a chopped jalapeño or two in with the veggies to add heat, or reduce the amount of chipotle powder to make the soup milder.

More Vegetarian Soup Recipes

Looking for more easy vegetarian soup recipes to try? Here are a few of our favorites!